These Vegan Butternut Squash Ravioli have a creamy squash filling with just a touch of natural sweetness. They’re coated in a vegan brown butter sauce and crispy bits of sage which add so much richness to this dish. Top them off with a bit of fresh ground black pepper and coarse sea salt for extra flavor in each bite.
This post was originally published on October 3, 2020 and has been updated on April 18, 2022.
Every time I go to the grocery store I try to find vegan ravioli. There’s just something about them. They’re so satiating, delicious, and comforting.
Recently, I haven’t been able to find any reasonably priced vegan ravioli. The ones I saw at Whole Foods were close to 9 bucks…ridiculous!
Well, all that is to say, I felt inspired to make my own ravioli. And thus, my perfect fall-inspired Vegan Butternut Squash Ravioli with Brown Butter Sage Sauce were born.
why you’ll love these homemade vegan ravioli
If this is your first time making homemade ravioli, then you’re in the right place! I’ll preface this by saying that making your own ravioli at home takes a bit of time.
But gosh! They are so good, it’s worth it. While they do take some time, overall the process is fairly easy. If you have a pasta maker, then this whole process will be even easier.
These vegan ravioli are:
- tender yet chewy with fresh pasta dough
- filled with creamy slightly sweet squash
- rich, salty, and herby with a dairy-free brown butter sage sauce
- a fraction of the cost of store-bought vegan ravioli
There are two parts to making your own ravioli: the homemade vegan pasta dough and the homemade vegan ravioli filling.
This vegan ravioli dough can be filled with a variety of different yummy ingredients, but today we’re doing butternut squash!
You’ll need the following main ingredients to make this homemade ravioli recipe.
vegan pasta dough
- all purpose flour
- vegan egg replacer: I’m using Bob’s Red Mill Egg replacer in this recipe
- olive oil: for flavor and some fat
vegan ravioli filling
- butternut squash
- vegan butter: my favorites are Earth Balance or Country Crock Plant Butter
- dairy-free milk: any unsweetened, unflavored plant milk will work
- fresh sage: for some herby flavor
- olive oil
- coconut sugar: or another sweetener- check out this post which has tons of alternatives to coconut sugar.
vegan egg replacer
The vegan egg replacer that I use in this recipe, and that I highly recommend is Bob’s Red Mill. This egg replacer forms the perfect gummy texture that really helps bind the pasta dough. You definitely don’t want to leave this ingredient out!
- food processor: for blending the filling (you can also use a fork)
- ravioli cutter, cookie cutter, pizza cutter, or sharp knife: for cutting the ravioli
- pasta machine or pasta maker: to roll out the pasta dough, this isn’t necessary but would make the process faster
- rolling pin: a good old fashioned rolling pin is necessary if you don’t have a pasta machine!
making the vegan ravioli
roasting the squash
To make these vegan butternut squash ravioli you first need to roast your squash. Roasting the squash and making the dough are the two steps that take the most time. So it’s important to do them first.
homemade vegan ravioli dough
While the squash roasts in the oven, you can start making the homemade pasta dough. The fresh pasta only uses a few ingredients.
You’ll mix flour, vegan egg replacer, olive oil, water, and salt together.
Traditional ravioli recipes typically have you mix the flour and egg mixture on the counter.
I decided to actually combine the ingredients in a mixing bowl and then I transferred everything onto the counter or a clean work surface. I found this to be less messy and overall a bit easier.
As you mix the ingredients and begin kneading the dough, you’ll want to add a little bit of water at a time. I ended up using a total of 9 tablespoons of water to form a smooth dough ball.
Depending on the humidity and weather you may need to add a little bit more than that or a little less.
After kneading the dough, you’ll let it rest for about an hour in the fridge. This resting period will make it easier to roll the dough out later.
shaping the dough
After it rests, you’ll divide the dough ball in two and roll out each ball into a rectangle. This takes a bit of time because you’ll want to roll the dough out as thin as possible.
Your dough should be about 1/16 of an inch thick.
If you have a pasta maker, you’ll roll the dough through the machine at this point to flatten it.
making the filling
Once the squash has cooked, you can make the filling. Make sure to brush some vegan egg wash onto both of the rolled-out rectangles of dough.
This egg wash will help the ravioli stay together. The last thing you want is for them to come apart when you boil them!
After applying vegan egg wash, you’ll dollop about a teaspoon of filling onto one of the dough rectangles. Each dollop of filling should be about 1 inch apart.
Next, you can use the other rolled-out rectangle and place it on top of the filling. The second piece of dough should create little air pockets.
Using your fingers, press out all the air around each mound of filling. The dough should look a little like bubble wrap at this point.
crimping the ravioli
Up next is the fun part! You get to cut out all your little ravioli squares and crimp the edges. You can use a ravioli cutter, cookie cutter or pizza cutter to do this if you have them. Or you can use a sharp knife and a fork.
Make sure to crimp all four sides. Also, it’s totally okay if a little filling leaks out of the sides while you do this step. Just make sure you have a good seal on all the edges.
cooking the ravioli
First, you’ll boil them for about 3 minutes. Once they’re boiled, you can transfer them to a heated pan with some vegan butter and fresh sage. These ravioli are so good when you crisp up the sides with some salty vegan butter
You can then plate them up and dig in! The vegan sage butter sauce adds so much richness and crispiness to this dish.
- butternut squash: pumpkin or sweet potato could be subbed in for the squash
- Bob’s Red Mill Egg Replacer: while I haven’t tested another egg replacer in this recipe, another brand should work. Ener-G Egg Replacer would be the most similar to Bob’s Red Mill.
other filling ideas
This versatile pasta dough can be filled with so many different ingredients. A few more yummy vegan ravioli ideas are:
- vegan spinach ricotta ravioli: with vegan ricotta, or another vegan cheese (you can also make homemade tofu ricotta)
- mushroom ravioli: sauteed mushrooms with some vegan butter and vegan parmesan cheese
- pumpkin ravioli: sub out the squash for pumpkin!
other serving ideas
If you’re not a fan of sage or you don’t have it on hand, here are a few other ideas for serving these vegan ravioli:
- simple tomato sauce or your favorite sauce (vegan pesto would be delicious)
- grated vegan parmesan on top and a sprinkle of red pepper flakes
- or drizzle them with a little bit of olive oil and sprinkle on fresh cracked black pepper or flaky salt
These Vegan Butternut Squash Ravioli are savory, salty, herby, and just about divine. They’re eggless, dairy-free, vegetarian, and vegan friendly but totally delicious.
The squash filling is creamy with just a touch of natural sweetness. Top them off with a bit of fresh ground pepper and coarse sea salt. All around, these ravioli have the perfect balance of salty and sweet.
vegan ravioli faq
This recipe uses Bob’s Red Mill Egg replacer instead of chicken eggs.
Any vegan butter should work in this recipe. My favorites are Earth Balance Buttery Sticks and Country Crock Plant Butter.
Absolutely! Any type of squash will work inside these vegan ravioli.
looking for more vegan comfort food?
- The Best Vegan “Beef” Stew
- Roasted Sweet Potato Carrot Soup
- Vegan Potato Cheddar Pierogi
- “Chicken” Parm Stuffed Shells
Did you make this homemade vegan ravioli recipe? I’d love to know! Leave a comment and rating below!
- 1 medium butternut squash
- 2 tbsp vegan butter
- 2 tbsp almond milk
- 1 tsp minced fresh sage
- 1 tsp olive oil
- 1 tsp coconut sugar (optional)
- Pinch of salt
- 2 cups flour
- ¼ tsp salt
- 2 tbsp Bob’s Red Mill Egg Replacer, plus 6 tbsp water
- 1 tbsp olive oil
- 8-9 tbsp water , divided
Vegan egg wash
- 2 tbsp almond milk
- 1 tsp vegan butter, melted
Brown Butter Sage Sauce
- 2 tbsp salted vegan butter
- 8-10 leaves fresh sage
Prep the Squash
- Preheat the oven to 375 F.
- Cut your butternut squash in half lengthwise. Scoop the seeds out.
- Brush olive oil on both sides of the halved squash.
- Flip the squash cut side down onto the baking sheet.
- Bake the squash for 45 minutes until tender.
Make the Dough
- In the meantime, you can make the pasta dough. Sift together the flour and salt in a large bowl.
- Make a well in the center.
- Mix together the egg replacer and the 6 tablespoons of water. The egg replacer mixture should be a gummy paste.
- Pour the egg replacer, olive oil, and 6 tablespoons (to start) of water into the well.
- Using your hands fold the flour into the liquid. Knead the dough in the bowl until it starts to come together.
- Knead an additional tablespoon of water at a time until the dough begins to comes together into a smooth ball. Once the dough starts to come together, you can transfer it to a lightly floured surface.
- You’ll want to knead the dough for about 8-10 minutes total (including the time kneading it in the bowl) until it forms a smooth ball. No cracks should be visible. I found it helpful to pour a teaspoon of olive oil onto my hands while kneading to help add moisture into the dough.
- Cover the ball tightly with plastic wrap and let the dough rest in the fridge for 45 minutes to an hour.
Make the Filling
- While the dough is resting, you can finish making the filling.
- Saute the minced sage with a tsp of olive oil and the tsp of coconut sugar (if using) until slightly browned. This should be about 2-3 minutes.
- Scoop the cooked butternut squash away from the skin into a medium-sized bowl. Make sure not to get the skin in the mixture.
- Mix in the vegan butter, almond milk, and sauteed sage. Whip the mixture with a fork or whisk until it is light and fluffy. Add a pinch of salt to taste.
- Set aside.
Make the Ravioli
- After the dough rests, lightly flour a clean surface. Divide the dough in half.
- Roll each half out into a rectangular shape (about 8” x 12”) with a rolling pin. The dough should be no thicker than 1/16 of an inch. A good rule of thumb is to roll the dough out until you think it is thin and then roll it out a little more!
- Stack the two rectangular pieces of dough on top of each other (lightly, don’t press them together). Trim off the edges so the two pieces are the same size and shape.
- Separate the two pieces of dough again.
- Combine the ingredients for the vegan egg wash in a small bowl. Brush the vegan egg wash onto both halves of the dough. This will help the two halves stick together.
- On one half of the dough, scoop about 1-2 teaspoons of filling about 1” apart from each other.
- Lay the second piece of dough on top. Gently press the air out between the filling mounds. Cut the dough into squares around where you put the filling.
- Using a fork, crimp all four edges of each ravioli.
- If you have any dough scraps, repeat steps 2-8 until all the dough is gone.
- Fill a large pot with water and bring it to a boil.
- Gently drop the ravioli into the boiling water and cook for 3 minutes.
- In a medium-sized pan, melt the vegan butter on medium heat. Add the sage and drop in the boiled ravioli. Cook each side of the ravioli for about 3 minutes or until they’re slightly browned on each side.
- Serve hot.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gSodium: 355mgCarbohydrates: 31gFiber: 3gSugar: 2gProtein: 4g
Nutritional info is an estimate.
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